Dairy-Free Paneer Pakoda
Introducing Dairy-Free Paneer Pakoda, a plant-based twist on the classic Indian snack that’s perfect for anyone seeking a flavorful, crispy treat without the use of dairy! In this recipe, firm tofu or plant-based paneer takes center stage, absorbing the vibrant spices in a chickpea flour batter infused with aromatic turmeric, cumin, and coriander. The addition of rice flour ensures a light, crunchy texture, while fresh coriander and a hint of lemon juice elevate the pakodas with zesty freshness. These golden-brown bites are deep-fried to perfection, delivering irresistible crispiness in every bite. Ideal for vegan diets and gluten-free options, Dairy-Free Paneer Pakoda makes for a crowd-pleasing appetizer or snack, especially when paired with tangy chutneys or dipping sauces. Ready in just 40 minutes, this recipe is your go-to for a deliciously dairy-free indulgence!
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Recipe Information
Ingredients
- 400 grams Firm tofu (or plant-based paneer)
- 1 cup Chickpea flour (besan)
- 2 tablespoons Rice flour
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.25 teaspoon Asafoetida (hing)
- 0.25 teaspoon Baking soda
- 1 teaspoon Salt
- 0.75 cup Water
- 500 ml Oil (for deep frying)
- 2 tablespoons Fresh coriander leaves, chopped
- 1 teaspoon Lemon juice
Instructions
Cut the firm tofu into bite-sized cubes, approximately 1-inch each.
In a mixing bowl, combine the chickpea flour, rice flour, turmeric powder, red chili powder, cumin powder, coriander powder, asafoetida, baking soda, and salt.
Gradually add water to the dry ingredients and whisk until you get a smooth, lump-free batter with a consistency that's thick enough to coat the back of a spoon.
Add the lemon juice and chopped coriander leaves to the batter and mix well.
Heat oil in a deep frying pan over medium heat.
Once the oil is hot (approximately 180°C or 350°F), dip each tofu cube into the batter, ensuring it's uniformly coated, and then carefully drop it into the hot oil.
Fry the pakodas in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy, about 4-5 minutes per batch.
Use a slotted spoon to remove the pakodas from the oil and place them on paper towels to drain any excess oil.
Serve the Dairy-Free Paneer Pakoda hot with a side of chutney or sauce of your choice.
Nutrition Facts
Calories |
5580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 541.8 g | 695% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2829 mg | 123% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 16.3 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1517 mg | 117% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 2188 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
